• Servings: 6
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes


  • 4 tablespoons extra virgin olive oil
  • 1 large eggplant, cut into 1/3-inch cubes
  • ½ teaspoon salt
  • 1 large zucchini, cut into 1/3-inch cubes
  • 1 yellow onion, finely chopped
  • 1 red, orange or yellow bell pepper, cut into 1/4-inch dice
  • 2 large cloves garlic, minced
  • 5 large vine-ripened tomatoes, cut into 1/3-inch cubes, with their juices
  • 2 teaspoons fresh thyme, plus more for serving
  • ¼ teaspoon crushed red pepper flakes (optional)
  • Salt and pepper to taste
  • 3 tablespoons chopped fresh basil


  1. Heat 3 tablespoons of the oil in a large nonstick pan over medium heat. Add the eggplant and season with 1/4 teaspoon salt. Cook, stirring frequently, until soft and starting to brown, 10 to 12 minutes. Transfer to a plate and set aside.
  2. Add the remaining tablespoon of oil to the pan (no need to clean it). Add the zucchini and cook, stirring frequently, until tender-crisp, 3 to 4 minutes. Season with the remaining 1/4 teaspoon salt.
  3. Add the onion and bell pepper. Cook, stirring frequently, for about 5 minutes. Add the garlic and continue cooking for about 3 minutes more. Do not brown. Add the tomatoes and their juices, thyme, crushed red pepper flakes (if using) and salt and pepper to taste.
  4. Cook, stirring occasionally, until the tomatoes are broken down into a sauce, 8 to 10 minutes. Add the cooked eggplant to the pan and cook for 10 minutes, or until the eggplant is soft.
  5. Sprinkle with fresh basil and thyme and serve warm or chilled.
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